Sea Snack: Rawsage?

8 rolls

Hearty, yummy, warm, and almost sausagey.

Ingredients

  • 1 Carton Cremini Mushrooms, Sliced
  • 4 tablespoons Olive oil
  • 3 tablespoons Apple Cider Vineager
  • 1 clove Garlic, Smashed
  • 1 dash Sea salt
  • ½ head Lettuce
  • 3 Scallions, chopped
  • 3 tablespoons Almond Butter
  • 5 Mint Leaves
  • 4 Nori sheets, Cut in half width-wise
  • 2 tablespoons Nutritional Yeast

Preparation

MUSHROOMS 1. Combine oil, vineager, garlic, and salt. 2. Throw sliced mushrooms in and marinate for at least 2 hours (the longer, the better.)

FILLING 1. Put Marinated mushrooms, lettuce, scallions, almond butter, mint leaves, and nutritional yeast into food processor. 2. Process using pulse until the filling is homogenous, but still chunky. (rice-sized) -You want the consistency to be like sloppy confetti. Add a bit of the remaining marinade if it needs to be a little wetter, add a bit of almond butter if you want it to be a bit pastier. Add more lettuce if it is too wet. Play around, taste often.

ASSEMBLE! 1. Lay the nori sheet in front of you with the long end pointing away. Drop an 1/8 of the filling onto the end near you and roll up like a little tobacco-free cigar. You may need to moisten the far end of the nori to make it stick. 2. Roll them up tightly and place on the dehydrator 3. Dehydrate around 108 degrees for at least 12 hours.

EAT!

Comments

Img_0634__1280_x_960__thumb

tfacey writes: (January 16, 2008)

Whoa… this sounds awesome.

Ming_and_dina_thumb

naturesbounty writes: (January 16, 2008)

hurrah something that doesn’t involve coconut!!!

they sound yummy! will definitely be making these …

Blue_hills_thumb

yuna writes: (January 17, 2008)

omg- using nori rolls as sausage wraps? This is a great suggestion! Thanks! :D

N31800575_31531312_6319_thumb

MonsieurReality writes: (January 17, 2008)

I am silly, I forgot an important ingredient…nutritional yeast!

Picture_010_thumb

justbeautiful writes: (January 18, 2008)

This sounds DELICIOUS. One question though- I do not have a dehydrator. What difference will this make? What does the deydrator do to the nori rolls?

N31800575_31531312_6319_thumb

MonsieurReality writes: (January 18, 2008)

wellllll…eating as they are is really delicious. The freshness of it all is nice, but dehydrating helps to meld the flavors together. What happens with the nori is that the moisture that is coming out ends up going through the nori, and so it shrinks up and gets tight like the casing of a sausage.

if you want to try these out, turn your oven onto its lowest setting and leave the door ajar. If you dont want to risk overheating, then just eat them as is, they are fresh and delightful. Good question.

Pic09835_thumb

Pam writes: (January 22, 2008)

I have to try these. I think it is Gabriel Cousins who does a nori wrap using a nut pate. They’re called Magic Wands. I made them once and played around with the recipe and the seasonings. They ended up tasting just like Slim Jims, I swear! My daughter and friend thought they did, too. But, I’ve never been able to duplicate the recipe… LOL. I like that your recipe is not nut-heavy.

Log in to discuss this recipe. No account yet? Sign up here.